Mango salsa tastes like summer to me. Even though it’s just now spring, and I’m happily celebrating the sunshine with outdoor runs and crazy bike shorts tan lines, apparently I’m getting greedy for summer. Mango salsa totally ups the ante on taco night, and a bowl of black beans with pico de gallo, mango salsa, and guacamole is a vegan dinner that completely blows a Chipotle burrito bowl out of the water. And I like Chipotle!
I prefer champagne mangoes (or manilla mangoes) for this recipe. I think a perfect champagne mango tastes sparkly and fizzy when you eat it, but that could just be impeccable branding.
2 champagne mangoes
1/2 small red onion
1 serrano pepper
Juice of 1 lime
Chop the mangoes, and dice the onions and the serrano. If you have rubber gloves, use them to dice the serrano. If you don’t have rubber gloves, don’t attempt to remove your contacts for a long, long time after you have chopped the serrano. Trust me. I remove most of the seeds from the serrano, but you can leave the seeds in if you like extra heat. Combine the mango, onion and serrano in a small bowl. Squeeze a lime over the salsa and stir.
What recipes make you think of summer?